Chocolate Coconut Layer Cake

The eggless chocolate cake is moist and fudgy while the hint of cinnamon and strong coffee give it great flavor.

Chocolate coconut layer cake.

Chocolate and coconut layer cake dairy free a rich and moist dairy free chocolate cake sandwiched together with a silky smooth chocolate and coconut buttercream frosting and topped with even more chocolate and fresh raspberries. A thick chocolate run glaze is smoothed over the top of the cake and runs down the sides adding character and more chocolate flavor. Coconut is not only represented by the flakes on the outside but also in the filling as well. They mix two classic southern tastes into one handheld treat.

Spread about a cup or so of buttercream on the top and frost a generous layer on the sides. Whipped with cream cheese the coconut cream mellows out the confectioner s sugar and pairs beautifully with the chocolate. Sprinkle half of the shredded coconut on a baking sheet. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands on time.

If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. For decoration i used chocolate and coconut snow balls that made it look even cuter. The chocolate coconut cake is made of 2 layers of soft chocolate cake with some coconut in the batter filled with white chocolate and coconut cream and topped with dark chocolate ganache that s also dripping on the sides. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional.

This cake can be made into a 2 layer 8 inch cake or a 3 layer 6 inch cake. Place one cake layer upside down onto a cardboard cake board or onto the plate it will be served from. Add the second cake layer placing its flattest surface facing up. Preheat the oven to 350 degrees f.

Spray two 9 inch cake pans with nonstick spray and line the bottoms with parchment paper.